Tofu Beer Stew
"A take on my mom's beer stew. Seitan can be used instead, but i don't really like it's too meaty texture.Inspired by a Belgian stew. Goes especially well with baked potatoes."
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb tofu, cut into medium-big cubes (I'd say about 3/4 of an inch)
- 1 big onion, chopped coarsely
- 1 (355 ml) bottle vegan brown beer
- 1 (10 ounce) can vegetable broth
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon poppy seed
- 1 teaspoon mixed herbs
- 1 tablespoon vegan worcestershire sauce
- salt and pepper
- 1 tablespoon cornstarch, diluted in water
directions
- Preheat oven to 350°F.
- In a pot that can go to the oven, fry the tofu in oil until really brown, nut burned, very crispy and brown!
- Add the onion, sauté until translucent.
- Add the rest of the ingredients, except the cornstarch.
- Put in the oven for 1 hour and a half. When ready to serve, add the cornstarch to thicken the sauce.
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Reviews
-
So good! I used a cast iron pot and had some trouble with the tofu sticking during the frying phase. I used grapeseed oil since it withstands high temperatures so well. For the mixed herbs part I added dried oregano, dill, red pepper flakes, and ginger in small amounts, and added extra mustard (I can't get enough of the Dijon). I also used a bit more vegetable broth. I had a bit of trouble with the cornstarch adding phase, but I didn't dilute it beforehand as suggested. I served it over a baked potato, which provided just the right body for it. -
This turned out quite tasty and is unlike any recipe I have made before. I have not had stew in over 20 years as I don't eat beef. This caught my eye as my hubby is a brewer and I knew he would get a kick out of this. I was unsure, however, about two things in the recipe- how much oil to use and if I was supposed to bake it with or without a lid. I did not measure the oil and added enough to try to keep the tofu from sticking to the pan and I cooked it without a lid. The taste was great and we could really taste the beer. I served it as you suggested over a baked potato and with a side of asparagus. Thanks for this unique and satisfying recipe- would make it agian.
RECIPE SUBMITTED BY
I am a young aspiring chef from Montreal. I'm a student cook and I work as a barista (fun times!!!) and I have seriously busy days that lasts forever, so now i love quick fix recipes that takes no time to whip up at 11 pm when i get home.
Well i was vegan, now I am back to an lacto-ovo diet for the sake of my class. I have to taste meat at school, and I'm ok with that. But at home, only farmer eggs, happy cow milk that comes from small farms.... and yummy honey from my hometown, Percé, Quebec.
